Pumpkin Pancakes

Yield: 10 pancakes

Calories per serving: 107.4

Fat per serving: 3.3g

Recipe by Allergy Free Cooking, Baby!

Dairy Free, Egg Free, Soy Free, Peanut Free
*For Gluten Free option see end note

These pancakes remind me of the fall. They are slightly sweeter than a regular pancake with a hint of pumpkin pie flavor. My husband hates pumpkin pie so he was very hesitant to try these pancakes, but once he did he couldn’t stop eating them.


  • • 1 ¼ cup of all-purpose flour
  • • 1 tsp baking powder
  • • ½ tsp baking soda
  • • ¼ tsp salt
  • • ¼ cup granulated sugar
  • • 2 tbsp white vinegar
  • • 1 ¼ cup of dairy free plain milk
  • • 3 tbsp easy pumpkin pie mix (canned pumpkin with the spices in it)
  • • 4 tbsp dairy free margarine, melted
  • Gluten Free Option
  • • Substitute 1 ¼ cup of all-purpose flour for 1 ¼ cup of gluten free all-purpose flour + ½ tsp of Xantham Gum


  1. Preheat the skillet to 375 degrees.
  2. Mix dairy free plain milk with white vinegar and set aside (this is a buttermilk substitute).
  3. Mix the flour, baking powder, baking soda, salt & sugar.
  4. Add pumpkin pie mix & margarine to the DF milk and vinegar substitute.
  5. Whisk all ingredients together until the batter is smooth.
  6. Grease skillet with margarine or cooking spray.
  7. Pour pancake batter and wait until it begins to bubble and the edges get dry before flipping.
  8. Turn and cook until golden brown.
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